Roast Chicken with Lemon-Artichoke Pan Sauce

Photo by www.finecooking.com
Ingredients
- 3-½ to 4-lb. whole chicken
- 1-½ Tbs. olive oil
- 1 cup homemade or low-salt chicken broth
- 1 tsp. dried oregano
- 2 Tbs. kosher salt
- ¼ cup dry vermouth
- Kosher salt and freshly ground black pepper
- + 7 more ingredients
-
- ¼ cup fresh lemon juice
- 14- to 15-oz. can whole artichoke hearts, rinsed, drained, and cut into sixths
- 2 tsp. olive oil
- 2 tsp. granulated sugar
- Freshly ground black pepper
- 2 Tbs. chopped fresh flat-leaf parsley
- 4 cloves garlic, minced
Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.
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